Summertime...and the Grilling Is Easy
It's summer, and that can only mean one thing—barbeCue season! Nothing tastes more delicious than fresh grilled corn on the cob or a flame-broiled juicy burger or finger-licking barbecued chicken or...I could go on and on; but you get the point. Grilled food is good food. And while this food is tasting so good, it can even be healthful. But remember, safety should always come first when you barbecue.
Barbecuing and Healthful Choices
When you think of barbecued ribs, healthy may not be the first thing that pops into your mind. But it is possible to make grilling good for you by making healthful choices. It just takes a little effort. And, you won't sacrifice any of the flavor. Here are some tips to help:
- Choose leaner meats to grill—grill chicken, but remove the skin before marinating and cooking or, opt for leaner cuts of meat; look for the word "lean" on the label. Avoid high fat meats like steaks, ribs or sausages.
- Grill a garden of vegetables—any vegetable can be grilled: onions, Peppers, mushrooms, potatoes, tomatoes, eggplant, zucchini, squash—and the list goes on. Just brush a light coating of olive oil, balsamic vinegar, or any type of marinade. Sprinkle some salt and pepper to taste. Then toss them straight on the barbecue or slide the vegetables on to a skewer or wrap them in foil.
- Trim the fat off meat before grilling—cut off excess fat from the sides of meat before cooking and cut off inside, separable fat before eating.
- Keep meat portions small—cut the meat into chunks and combine with vegetables on a skewer. Use meat as an accent to the meal, rather than the main dish.
- Grill some fruit for dessert—pineapple, mangos, apples, peaches, or bananas—just about any fruit can be grilled. Either slice fruit into big wedges, or chop it into cubes and skewer. Cooking usually takes about 6 to 8 minutes; make sure you turn the fruit occasionally.
Barbecuing and Food Safety
Grilling outside is definitely more relaxed and less formal. But you still need to be vigilant about food safety. The following are some tips to keep the bacteria out and the fun in.
- Clean your grill every time you barbecue—bacteria can grow in food particles left on the grill. While the grill is hot, use a heavy wire brush to remove any food particles left on the grill.
- Never use the same dish for raw meat as for cooked—transfer food to a clean plate once it's cooked, using a clean utensil.
- Food for the barbecue should not sit out, especially meats—keep food cold in the refrigerator or a cooler until you are ready to grill it.
- Use a separate cutting board and knife for meats and vegetables—through the years, experts have gone back and forth about which is better, plastic or wood cutting boards. According to the US Food and Drug Administration, plastic is easier to clean and can go in the dishwasher. Whichever type you choose, though, it's a good idea to have two—one for raw meat and one for vegetables.
- Wash your hands before and after handling food—this will help prevent cross-contamination.
- Discard or boil marinades—when preparing a marinade, set aside some to use for after the meat is cooked. If you marinated raw meat, boil the marinade for at least one minute before using it to baste the meat on the grill.
- Grill meat until it is cooked, but not charred—some studies have suggested that possible cancer-causing compounds (called heterocyclic aromatic amines) are formed when meat is charred. Scrape off any charred areas before you eat the barbecued meat.
Cook meat thoroughly—to make sure that bacteria is killed throughout the meat, cook meat to the right internal temperature. Use a meat or "instant-read" thermometer to ensure accuracy. Here are some target temperatures from the American Dietetic Association:
- Ground meat products: 160, or until the inside is no longer pink and juices run clear
- Steak: medium rare: 145
- Steak: medium: 160
- Steak: well done: 170
- Fish: 145
- Poultry thighs, breasts, or wings: 170, or until juices run clear
Barbecuing and Fire Safety
Although grilling outdoors is great fun, it can be dangerous. Not thinking about safety when you barbecue can lead to serious burns or a severe fire. The Branford Fire Department offers these important safety tips to help you grill safely:
- Before using your barbecue for the first time each season, check it thoroughly to ensure all hoses are firmly attached and that there are no leaks or blockages.
- Never use water to control grease flare-ups on gas barbecues.
If you have a propane cylinder:
- Before having a propane cylinder filled, check it for dents, gouges, or other signs of disrepair.
- Do not overfill your propane cylinder.
- Always check the expiration date. Never use a propane cylinder that is more than 10 years old.
- Never store propane cylinders indoors or near a barbecue, heat source, or open flame.
- Check and make sure connections are tight before turning on the gas.
- Always set up the barbecue in an open area at least 10 feet from any house, shed, fence, tree, or other combustible material, such as leaves or brush. Be aware of the wind blowing hot embers.
- It is a good idea to keep a fire extinguisher within reach.
- To prevent burns, use long handled barbecue tools and/or flame retardant mitts.
- Do not wear loose clothing and watch for dangling apron strings and shirt tails.
The American Dietetic Association
The American Institute for Cancer Research
Canadian Council on Food and Nutrition
Dietitians of Canada
The American Dietetic Association's Complete Food and Nutrition Guide . Chronimed Publishing; 1998.
City of Branford Fire Department (Canada)
Last reviewed November 2009 by
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
Copyright © 2007 EBSCO Publishing All rights reserved.